Grandma’s Chicken Casserole 1 1/2 cups minute rice 2/3 cup sherry (or dry wine) 1 can cream of celery soup 1 can cream of mushroom soup 1 package of dry onion soup mix Butter bottom of baking dish. Mix all ingredients together & spread over bottom of the pan. Place uncooked chicken pieces on top. Sprinkle dry onion soup mix over the top. Cover with foil. Bake at 350-degree oven for 1 1/2 hours.
1 1/2 cups sugar 2 eggs 2 tsp. cocoa powder 2 oz. red food coloring 2 1/2 cups sifted flour 1 tsp. salt 1 cup buttermilk 1 tsp. vanilla 1 1/2 tsp. vinegar 1 tsp. baking soda Beat shortening, sugar & eggs for 10 minutes on high speed. Make a paste of the cocoa and food coloring. Blend throughly into creamed mixture. Mix salt into sifted flour. Add to batter alternately with butter, milk and vanilla, starting and ending with flour. Combine vinegar and baking soda. Carefully fold into batter. Bake in 2 greased and floured 9 inch layer …
1 Can Diced Rotel 1 Can Cream of Chicken Soup 1 Can Cream of Onion Soup 1 lb Velveeta Cheese 12 oz. thin spaghetti Boil the chicken breasts in water until done. Skin & debone chicken leaving chicken in medium size pieces. Cook spaghetti according to package directions (you can cook spaghetti in the chicken broth so add extra flavor & save water). Drain spaghetti. Return to pot & add all the remaining ingredients. Cook on low heat until velveeta is melted.
3/4 lb. butter 3 cups flour 8 oz. Philadelphia Cream Cheese Mix ingredients together and place in refrigerator. Use flour on wooden board and roll out the dough, do not grease pans, Bake at 375-degree oven for 10 minutes or a little bit longer. For filling use Povidla.
by Mrs. W. Benz (my Grandma) 1/2 cup butter 1-8oz pkg. philadelphia cream cheese 1 1/2 cup sugar 2 eggs 1 tsp. vanilla 2 cups sifted flour 1/2 tsp. baking soda 1/4 tsp. salt 1/4 cup milk 1 tsp. baking powder Garnish with fruit and nuts Cream butter, cheese, and sugar together until light and fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry ingredients in thirds alternately with milk, beating until smooth after each addition. Spread in a greased 9 x 12 oven pan. Bake at 350 degrees for 35 minutes. Topping 2 tbsp. butter (cold) …
If you’re cooking or baking and in the middle of a recipe and suddenly find that you’re out of something it can really become a problem. Either you have to stop everything in the middle of the recipe, run to the store or run to your neighbor’s house hoping they have what you need. Here’s a list of some helpful ingredients that you may already have to do just the trick without ever leaving your kitchen. 1 cup of milk = 1/2 cup of evaporated milk & 1/2 cup of water 1 cup sifted all purpose flour = 1 cup …
This is a family recipe passed down from my mother Betty. We always have it at family picnics. It’s easy and tasty. Takes about 5 minutes to mix up. Mom uses her blender. 1 can tomato soup 1/2 cup sugar 3/4 cup salad oil 3/4 cup vinegar 1 tsp salt 1 tsp white pepper 1 tsp Worcestershire sauce 1 tsp prepared mustard dash of paprika Combine all ingredients, mix well. Refrigerate. Serve over a salad of mixed greens, tomatoes, & cucumbers.
1 cup butter 1/2 cup sifted powdered sugar 1 tsp real vanilla 3/4 cup pecans dash of salt 2 1/4 cups sifted flour Cream together butter & sugar. Add vanilla, nuts & flour. Chill 1 hour. Shape into small balls 3/4 to 1 inch in size. Bake on ungreased cookie sheet in 350-degree oven for 25-30 minutes. While still warm roll in powdered sugar. Twice.
1 Cup butter 3/4 Cup sugar 1 egg 2 1/4 cups sifted flour 1/2 tsp. baking powder dash of salt 1/2 tsp. almond extract 1 package of dark chocolate chips melted Preheat oven to 400 degrees. Cream together buttter & unbeaten egg. Beat well. Add sifted dry ingredients and extract. Fill cookie press and form cookies on the ungreased sheet. Bake 10 minutes in 400-degree oven. Makes about 5 dozen. If you like you can dip them into melted semi-sweet chocolate & sprinkles after the cookies are cooled or sandwich them together with jam.
1 1/2 cups uncooked instant rice Mix & heat in pot: 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup 1 can filled with water 4-5 chicken breasts In large baking dish pour most of the soup mixture over uncooked rice & mix well. Add uncooked chicken breasts (with bone in them) on top of rice & soup mixture. Cover with the remaining soup mixture. Bake for 3 hours at 275 degree oven uncovered.